Pecan Chocolate Chip Cookies
I think this recipe may just be my new go to chocolate chip cookie recipe. I’ve made lots of them over the years and have never had a favorite recipe until now.
My mom was always on a quest to make chocolate chip cookies that were like the ones from the Hudson’s bakery in downtown Detroit. If I’d of made these cookies larger I think they would of been pretty close to what I remember. For these cookies I prefer Ghirardelli chocolate chips. I like the way it melts in these cookies.
I love using cornstarch in my cookie dough. It helps form a more tender cookie and I am slowly adapting most of my cookie recipes to include it. Cornstarch breaks down the harsh proteins that are in flour. Refrigerating the dough also gives the cookies more flavor I think. It will also change the consistency of the cookies the longer the cookie dough is refrigerated. 2 hours worked well for me with this recipe. I often test a recipe resting time with a new recipe and bake a few cookies several hours apart to see at what point I like them best.
- 1 cup butter - room temperature
- 1/2 cup white sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 cup chocolate chips
- Put the butter and sugars into a mixing bowl. Beat on medium speed until the sugar is thoroughly combined. The mixture should be light and fluffy.
- Add the eggs one at a time. Beat well.
- Mix together the flour, cornstarch, baking soda and salt. Add it to the sugar mixture. Beat until the flour is thoroughly incorporated.
- Stir the pecans and chocolate chips in by hand.
- Cover and refrigerate the cookie dough for 2 hours.
- Use the medium scoop and form balls. Place on a greased cookie sheet.
- Bake at 325 for 10 - 12 minutes. Edges will be just starting to brown. Remove to a wire rack to cool.
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